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1
Line 9 x 13 pan with greased foil, making sure you have overhand on each long side to lift out for easier cutting.
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2
Preheat oven 350 degrees.
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3
Place light brown sugar and flour into a bowl, add chilled butter, I usually grate it, and mix with pie blender blade or forks until like peas, as you would a pie crust.
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4
Transfer topan and bake for 12 minutes.
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5
In saucepan heat the butter, add the dark brown sugar, honey and syrup, and cream over medium heat and bring to a boil, stirring to make sure all is combined.Once it has come to a full rolling boil time it for one minute, turn off heat.
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6
Remove and pour over the cooked base while still hot and bubbling.
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7
Sprinkle the pecans evenly over the topping.
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8
Return to the 350 degree oven and bake again for another 12 minutes to 15 minutes.
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9
Until the whole carmelly filling is bubbling all over top.
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10
Remove from oven.
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11
Sprinkle with the chocolate chips evenly.
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12
Let sit until melted then swirl over top lightly.
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13
Let cool completely.
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14
Lift out of pan, invert, peel off the foil.
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15
Cut ito bars.
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16
Store in air tight container, with waxed paper between each layer.
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17
Stack for gift giving with a small piece of waxed paper between each bar, cello wrap and tie with ribbon.
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18
A nice stack of of five works nicely.
